Red Braised Beef Bone Flavor (10 catties Ratio) Fish Maw Noodle Recipe

Ingredients and Accessories

1Main Ingredients: Beef bones 10 catties, 2-4 catties of mature oil

2Accessories: Star anise 50 grams, Chinese magnolia bark 50 grams, cardamom 4 pieces, clove 10 pieces, cinnamon 50 grams, ginger 50 grams, sugar 50 grams, red oil doubanjiang 50 grams, hot pot base material 150 grams (a package of 300 grams), 50 grams, half a bottle of soy sauce (a bottle of soy sauce 500ml, according to the color depth judgment), stir-fried cod liver 2 scoops (8 grams - 10 grams), a little whole chili pepper (according to local taste), salt 250 grams to 350 grams (must according to local taste), flavor, chicken broth a little about half a handful (according to the situation, a little does not affect)

Process and Steps

1First, cut the beef bones into chunks, small chunks mainly, and ensure uniform cutting. (Generally, you can cut it directly in the vegetable market)

2After cutting, wash with water, remove impurities and blood silk, wash 2-3 times.

3Heat the pot, pour in water (the standard of water can cover the beef), boil over high heat, pour in the beef bones, when the soup boils again, use a spoon to wash away the blood foam floating on the surface of the soup, keep the soup clear.

4After boiling, according to the color of the meat, judge whether there is still blood color, if there is no, turn off the fire, then use a spoon to scoop up the beef bones again, put them into a container, drain, discard the hot soup cooked by the bones (the soup cooked by the bones is not needed), then clean the pot, dry it, heat it with medium heat, then pour in 2-4 catties of mature oil (vegetable oil), heat over low heat, then sequentially add sugar, star anise, Chinese magnolia bark, cinnamon, clove, cardamom, ginger, white bean curd, doubanjiang, hot pot base material, when adding, constantly stir-fry, because white sugar and doubanjiang prevent sticking. After frying for two times, the aroma of spices is enough, at this time turn to medium heat and pour in the beef bones, continue to stir-fry, immediately pour in soy sauce (soy sauce is poured a little at the beginning, see the color degree, add more if necessary, otherwise it will be very black), then add stir-fried cod liver, continue to stir-fry, do not stop, stir-fry evenly, about 10 minutes, watch the beef bone parts with lean parts, tighten, fatty parts bubble oil, at this time you can turn off the fire, then add water (self-made water) must cover the beef bones, finally add salt, flavor, chicken broth, stir evenly.

6Pour the stir-fried red braised beef bones into a small soup pot. At this time, when it's cool, put it in the refrigerator, and let it stand for a night. The next day, use the red braised beef bones, place it on the stove to heat, when heating, you must remove all the spices inside, pay attention: do not heat it first and then remove the spices, otherwise the aroma of spices will be heavy, and the taste will be bitter.